I’m beginning to realize how truly Southern I am! This recipe is a staple in the South, and I’m SO excited to share it with you. I started making it as a side for barbecues or summer get-togethers, but then I realized it’s such a yummy breakfast or lunch! It’s also another great use for date mayo – see I told you I’d show you ways to use it! 

Coleslaw is one of the items that will always be on the menu in the South. It doesn’t matter where you are – restaurants, church functions, potlucks, or BBQs – it is always there. Always. Better yet for us, it’s one of the easiest items to make Whole30 and Paleo friendly. The recipe has taken on so many variations over the years, including replacing cabbage with broccoli. Adding crunchier vegetables like kale makes it even more nutritious and delicious!

This recipe is my favorite variation on the traditional coleslaw recipe! The broccoli and kale provide a great base for dried cranberries, red onion, bacon, and pecans! Mixing in my homemade date mayo gives this recipe the creaminess and sweetness it needs without any added sugar. That’s a win in my book!

I know you’ll love this recipe. It shines in the summer but is awesome all year round! I can totally see this as a side for so many dishes, or even served on top of sandwiches and burgers! Heck, I’d even eat it right out of the bowl! If you make this recipe, be sure to take a pic, post it to Instagram, and tag me @oliveyouwhole. I always love seeing what you make!

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Whole30 + Paleo Kale + Broccoli Salad Recipe


Scale

Ingredients

  • 1 head broccoli, roughly chopped
  • 1 bunch kale, stems removed
  • 1/2 c dried cranberries- make sure no sugar! I like these
  • 1/2 a red onion, chopped
  • 4 pieces compliant bacon
  • 1 c pecans
  • 3/4 c date mayo

Instructions

  1. Cut uncooked bacon in little squares, then cook it in a pan until extra crispy.
  2. Add all ingredients in a medium bowl and mix together until mayo is evenly distributed.

Photography by Mary Britton Senseney